Serves10 Prepare20 Cooks1 hour 30 mins


Mini Egg Easter Pavlova


  • 4 large free-range egg whites
  • 200g caster sugar   
  • 1 tsp white wine vinegar
  • 2 tsp cornflour  
  • 1 tsp vanilla extract
  • 300ml whipping cream  
  • 1 tbsp icing sugar  
  • 100g Dairy Milk chocolate, broken into squares 
  • 30 Mini Eggs  

1 Preheat the oven to 140°C/120°C fan/gas mark 1. Line a large baking sheet with non-stick baking parchment and draw a 23cm diameter circle on it.

2 Whisk the egg whites in a clean, dry bowl until they form stiff peaks. Gradually beat in the sugar, a little at a time, until the meringue is stiff and glossy. Whisk in the vinegar, cornflour and vanilla extract.

3 Spoon the meringue onto the circle you have drawn, swirling it out to the edges and making a slight indent in the middle.

4 Cook in the preheated oven for 1¼ –1½ hours, then turn the oven off and leave the pavlova inside until it is completely cold.

5 Gently remove the backing paper from the pavlova base and place it on a serving plate. 

6 Whip the cream and icing sugar until it stands in stiff peaks and spread over the pavlova.

7 Melt the chocolate in a microwave in 30-second bursts, stirring in between, or in a bowl suspended over a pan of gently simmering water. 

8 Drizzle the melted chocolate in a zigzag pattern over the top of the pavlova. Decorate with the Mini Eggs and cut into slices to serve.

Per serving:

298 kcals

16g fat

10.2g sat fat

32g sugar

0.1g salt

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